Keto S’mores Brownies with Toasted Meringue

These keto s’mores brownies are one of my favorite desserts I’ve made on this site. They have a cinnamon graham crust on the bottom, a rich fudgy brownie layer in the middle, and a toasted meringue on top.

If you’ve been missing s’mores since going low carb, this recipe is going to make your day. It captures that whole campfire dessert vibe without the sugar.

The meringue topping is easier to make than it looks. You just need a kitchen torch to get that golden toasted finish, and it’s totally worth it.

Every layer here is keto friendly, and the whole thing comes together in one 9×9 pan. It’s a great dessert to bring to a gathering or keep in the fridge for the week.

Let me walk you through how to make them step by step.

Why You’ll Love This Recipe

Tastes Like the Real Thing – These keto s’mores brownies nail that classic campfire flavor without any of the sugar or carbs.

Three Amazing Layers – A cinnamon graham crust plus fudgy brownie plus toasted meringue creates an incredible texture in every bite.

Show-Stopping Presentation – The golden toasted meringue peaks make this look like something from a professional bakery.

Rich and Fudgy Brownie Base – Real melted dark chocolate and cocoa powder give these brownies a deep intense chocolate flavor that satisfies every craving.

Recipe Ingredients

For the Graham Crust

• 1 cup Almond Flour
• 2 tbsp Powdered Allulose
• 1 tsp Cinnamon
• 3 tbsp Melted Butter

For the Brownies

• 1/2 cup Melted Butter
• 4 oz Sugar Free Dark Chocolate, melted
• 2/3 cup Powdered Allulose
• 2 large Eggs
• 1 tsp Vanilla Extract
• 1/2 cup Almond Flour
• 1/4 cup Cocoa Powder
• 1/4 tsp Salt
• 1/3 cup Sugar Free Chocolate Chunks

For the Meringue Topping

• 3 large Egg Whites
• 1/2 cup Powdered Allulose
• 1/4 tsp Cream of Tartar
• 1/2 tsp Vanilla Extract

How To Make

Step 1

Preheat oven to 350F and line a 9×9 pan with parchment paper.

Step 2

Mix almond flour, powdered allulose, cinnamon, and melted butter for the crust. Press firmly into the bottom of the pan and bake for 8 minutes.

Step 3

Whisk together melted butter, melted chocolate, powdered allulose, eggs, and vanilla for the brownies. Fold in almond flour, cocoa powder, and salt, then the chocolate chunks.

Step 4

Pour the brownie batter over the warm crust and bake for 22 to 25 minutes until set but fudgy. Cool completely.

Step 5

Whisk the egg whites and cream of tartar in a heatproof bowl set over simmering water until foamy. Gradually add powdered allulose and whisk until warm to the touch.

Step 6

Remove from heat and beat with an electric mixer on high until stiff glossy peaks form, about 5 minutes. Beat in the vanilla extract.

Step 7

Pile the meringue generously over the cooled brownies and create dramatic swooping peaks with the back of a spoon.

Step 8

Use a kitchen torch to toast the meringue until golden brown all over. Slice carefully and serve for an unforgettable s’mores experience.

Tips

Press the Crust Down Really Firmly

Almond flour crusts don’t hold together as well as regular graham cracker crusts, so you need to press it down hard. Use the flat bottom of a measuring cup or glass and push it into every corner of the pan.

If you skip this step or just pat it loosely, the crust will crumble apart when you try to slice the brownies later. A tight, compact crust is what keeps each piece together.

Don’t Skip the Swiss Meringue Steps

Heating the egg whites over simmering water before whipping them is what makes this meringue stable and smooth. If you just whip them cold with the allulose, you’ll get a grainy texture that deflates quickly.

Make sure the bowl doesn’t touch the water underneath. You want gentle steam heat, not direct contact. Whisk constantly while it heats so the egg whites don’t start cooking in streaks.

Once the mixture feels warm when you touch it and the allulose has dissolved, that’s when you take it off and start beating with the electric mixer.

Use Powdered Allulose, Not Granulated

Powdered allulose dissolves much better than the granulated kind, especially in the meringue. If you only have granulated, pulse it in a blender or food processor until it’s fine like powdered sugar before using it.

Granulated allulose that hasn’t fully dissolved will leave gritty spots in both the brownie batter and the meringue. This small step makes a big difference in the final texture.

More Recipes

• Keto Brownies
• Keto Graham Crackers
• Keto Lemon Meringue Pie
• Keto Cookie Dough Stuffed Brownies
• Keto Brownie Bottom Cheesecake

Frequently Asked Questions

What can I use if I don’t have a kitchen torch to toast the meringue?

If you don’t have a kitchen torch, you can place the brownies under your oven’s broiler for 1-2 minutes. Watch them very closely the entire time because meringue can go from perfectly golden to too dark in just seconds.

Keep the oven door cracked open so you can pull them out the moment they look beautifully toasted. This method works great and gives you that classic golden s’mores look.